Seafood Stew

Ingredients

· 2 tablespoons butter

· 2 tablespoons olive oil

· 2/3 onion, diced

· 2 stalks celery, diced

· 1 pinch salt

· 3 cloves garlic, minced

· 3/4 cup white wine

· 1 cup clam juice

· 1 (28 ounce) can diced tomato

· 1 bay leaf

· ½ teaspoon dried oregano

· ½ tablespoon harissa

· ½ teaspoon Worcestershire sauce

· ½ lb. medium raw shrimp, peeled and deveined

· 1 pound scallops

· 1 6oz can chopped clams (if desired)

· 1 pound mussels (if desired)

· 1/4 cup chopped fresh flat-leaf parsley

· 1 tablespoon chopped fresh basil (Optional)

· Texas toast, garlic bread or crusty bread for dipping in sauce

Directions

· Combine butter and olive oil in a large Dutch oven over medium-low heat.

· Stir in onion and celery with a pinch of salt; cook until onion is soft and golden, 6 to 7 minutes. Stir in garlic and cook for 1 minute.

· Stir wine into onion mixture; increase heat to high and bring to a simmer.

· Stir in diced tomatoes, clam juice, bay leaf, oregano, harissa, and Worcestershire sauce. Reduce heat to low and simmer 35 minutes.

· Stir in crab, shrimp, and scallops (or mussels) Cover and simmer about 4 minutes or until mussels open and shrimp and scallops are no long opaque

· Stir in fresh parsley and basil; season with salt and pepper to taste.